Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- ½ cup chopped onion
- 2 tbsp flour
- 1 can whole tomatoes, coarsely chopped, and their juice (16 oz)
- 1 can diced green chilies (7 oz)
- 1 garlic clove, minced
- 1 tsp salt
- ⅛ tsp ground cumin
Directions
In a medium pan, heat oil lover medium heat.
Add onion and cook until softened but not browned, 2 to 3 minutes.
Stir in flour until well blended.
Cook 1 minute longer.
Add tomatoes with their juice, chiles, garlic, salt and cumin.
Bring to a boil, reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 20 minutes.
Let cool before serving.
Store in refrigerator up to 3 days, or freeze.
Serve at room temperature.
Unlike most salsas, this freezes well.
Category:Cathy's Recipes
Category:Salsa Recipes
Category:Onion Recipes
Category:Tomato Recipes
Category:Chile pepper Recipes
Category:Garlic Recipes